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Dec 032012

Mexican Meatball Soup

Well, we’re at the beginning of another week and I hope everyone had a nice weekend. Got out our Christmas decorations this weekend and started to decorate (it takes about 2 weeks here at the hacienda)! I love crock-pot cooking during this time as I don’t have to spend too much time in the kitchen and have more time to do my decorating. This is a tasty soup and great for this time of year usually, as for us, we’re a bit too hot for soup as we are in the 80’s during the day. I like to put an apron on husband and let him loose in the kitchen so I have more time fussing with my Christmas decor, he’s a pretty good cook, so I’m very lucky!

Mexican Meatball Soup
  • 1 lb lean ground beef
  • 8 cups beef stock
  • 4 tbsp flour
  • 1 egg
  • 1 red chili pepper, seeded and chopped fine (optional)
  • 4 medium carrots, shredded
  • ⅓ cup long grain rice
  • ½ lb fresh spinach, shredded
  • ½ teas oregano
  • ¼ lb cooked ham, chopped
  • 2-1/2 tbsp fresh chopped parsley
  1. Mix the beef with ½ cup of the stock, flour and eggs; form into small balls and set aside.
  2. Pour the remaining stock in your crock pot with the pepper, carrots and rice, cover and set on HIGH temperature.
  3. When stock mixture starts to simmer, add the meatballs, cover and cook for ½ hour.
  4. Reduce heat to LOW and cook for an additional 3 hours.
  5. Add the remaining ingredients, cover and cook for another 20 minutes.
  6. Serve with lemon wedges.


Sometimes I don’t have a red pepper in the house so I just substitute with a little red pepper and some cumin to taste. Serve with cornbread or tortilla chips…………..enjoy!

Sep 282012

Tex Mex Chicken Stuffed Cabbage Rolls

This recipe was a winner in the National Chicken Cooking Contest and was submitted by Mary Kay from Louisiana. The book was originally published in 1973 so I’m not sure of which year this contest was held. I liked the combination of the different foods and it does make for an interesting dish for the cooler months upon us. I’m going to have to have some of our corn bread with this concoction!

  • 4 boneless, skinless chicken breast halves, cut in strips
  • 1 tbsp Creole seasoning
  • 1 tbsp garlic powder
  • 2 tbsp oil
  • 1 can (15 oz) chili w/ beans
  • 1 can (11 oz) Mexicorn, drained
  • 2 cups prepared thick and chunky salsa
  • 2 cups water
  • 1 teas salt
  • 6 large cabbage leaves
  • 1 cup shredded jalapeno Monterey Jack cheese
  • 1 cup crumbled corn chips
  1. In a large sealable plastic bag, place the chicken and add the Creole and garlic; shake to coat.
  2. In a large frying pan, add oil over medium high heat and cook chicken about 7 minutes, turning to brown; drain on paper towels.
  3. Stir chili, Mexicorn and salsa in the skillet and simmer over medium heat for 5 minutes.
  4. In a large saucepan, place the water and salt, bring to a boil and add the cabbage leaves; reduce heat and cook about 10 minutes.
  5. Remove cabbage and let drain.
  6. Divide cooked chicken strips evenly in each cabbage leaf, topped by 1 tablespoon of the chili mixture and sprinkle with 1 tablespoon of the cheese.
  7. Roll each cabbage leaf and arrange in a 13x9x2 inch baking pan.
  8. Pour the remaining chili mixture over the rolled cabbage, sprinkle corn chips over top and then sprinkle with remaining cheese.
  9. Bake in a 350 degree oven for about 15 minutes or until cheese browns.

I’m just going to add some sauted onions to this one when I make it!

Well folds, happy Friday and I hope you enjoy! Oh, it is still National Chicken Month!

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